ines are the best
accompaniments for fish, poultry, and the white meats; and that brown
sauces, and rich, heavy wines, naturally follow with the dark meats and
game. These general principles readily apply to the preparation of the
numberless made dishes which are the glory of European cookery, and
which transform the remains of an ordinary meat breakfast into a
delicious luncheon, or an inviting side-dish for dinner. The fact that
the secret of all good cookery is economy, must be our apology for
treating this division of our subject at some length; and we beg our
readers to test our receipts before accusing us of attempting to
introduce obnoxious and difficult culinary methods into American
kitchens.

34. =How Meat should be Broiled.=--In broiling all meats, you must
remember that the surface should not be cut or broken any more than is
absolutely necessary; that the meat should be exposed to a clear, quick
fire, close enough to sear the surface without burning, in order to
confine all its juices; if it is approached slowly to a poor fire, or
seasoned before it is cooked, it will be comparatively dry and
tasteless, as both of these processes are useful only to extract and
waste those precious juices which contain nearly all the nourishing
properties of the meat.

35. =Parisian Potatoes.=--Pare and cut one quart of raw potatoes in balls
the size of a walnut, reserving the trimmings to use for mashed
potatoes; put the balls over the fire in plenty of cold water and salt,
and boil them until just tender enough to pierce easily with a fork;
which will be in about fifteen minutes; drain them, lay them on a towel
a moment to dry them, and then brown them in enough smoking hot lard to
immerse them entirely; when they are brown take them up in a colander,
and sprinkle them with a saltspoonful of salt, and a teaspoonful of
chopped parsley.

36. =To broil a Beefsteak.=--Rub the bars of the gridiron smooth, and then
grease them slightly; lay on a sirloin steak weighing about three
pounds; put the gridiron over a hot fire; if the fire is not clear throw
a handful of salt into it to clear it; broil the steak, turning it
frequently so that it cannot burn, until it is done to the required
degree; do not cut into it to ascertain this, but test it by pressing
the tips of the fingers upon it; if it spring up again after the
pressure is removed it is done rare; if it remains heavy and solid it is
well done; while it is broiling prepa